Pan Roasted Fish Fillets with Sweet Peppers
A delicious, nutritious and beautiful one pan meal perfect for a weeknight dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 1 bunch fresh thyme
- 1/2 teaspoon Himalayan sea salt divided
- 1 garlic clove
- 2 teaspoons extra virgin oil, plus a little for the fish
- Black pepper
- 3/4 pounds cod or other white fish fillets
- 3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
- 1 1/2 tablespoons extra-virgin olive oil
- ¼ cup pitted, sliced black or green olives, or use a combination
- 1 lemon cut into wedges
Instructions
- Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
- On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
- Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
- Let rest in the refrigerator while you prepare peppers.
- Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
- Roast, tossing occasionally, until peppers are softened, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space.
- Scatter olives over the top of fish and peppers.
- Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Serve fish and peppers drizzled with lemon juice.